Un-Stuffed Peppers

A casserole twist on an old favorite. Great for when you don't have enough peppers for all your dinner party. For people who don't like brown rice – you don't notice the heavier texture mixed in with the beef. It's a good way to learn to like your whole grains!

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Un-stuffed Peppers

3-4 bell peppers (any colors - one of each is very nice, and the colored ones are sweeter)
1 lb. lean ground beef
1 onion, chopped
2 C. cooked brown rice (white will do fine)
1 t. salt

appx. 1 t. each of:
basil
ground mustard
cumin
parsley
garlic powder
(these are minimums - I usually just sprinkle and taste...)

½ t. black pepper
¼ t. red pepper
16 oz. tomato sauce, divided
1 C. shredded mozzarella

1. Brown ground beef and onions in medium skillet until beef is done. Drain and pour into a large bowl.
2. Cut peppers into ½” pieces, add to bowl along with cooked rice.
3. Add seasonings and 12 oz. of tomato sauce – mix well.
4. At this point, taste the mixture and adjust the seasonings to your taste. It the tomato flavor is too acidic, add about 1 t. of sugar, mix and taste. It will also lose some acidity as it bakes - don't make it too sweet.
   
5. Pour mixture into 9x13 pan, or 12” round, deep casserole. Spread remaining tomato sauce over top. Cover with foil and bake at 350 for 35-40 minutes, or until mixture is bubbly around edges.
6. Uncover, sprinkle with cheese and bake or broil until cheese is browned.
7. This can be easily covered and refrigerated or frozen - to be baked later.

HINT ABOUT FREEZING: Huge tip here - line your casserole dish with 2 layers of heavy-duty foil. Fill, freeze, then remove the foil. You get your pan back, while the casserole stays wrapped in foil for the freezer - it will fit your pan perfectly when you're ready to bake, and no clean up!

Easy Ground Beef Pot Pie

This is a great make-ahead-and-freeze recipe for 3 beef pot pies! It's easy to make, but still tastes completely homemade because it uses real gravy, not canned. I usually make one, and freeze the rest of the filling in 2- 1 qt. freezer bags to have a quick and easy dinner in a pinch! Or, leave out the crust and bake all the filling in one greased 9x13 pan for a great casserole.

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Easy Ground Beef Pot Pie

2 lbs. lean ground beef
2 onions, chopped
1 t. thyme
6 t. beef bullion granules, or 6 cubes, crushed
3 C. frozen country hashbrowns (the cubed kind)
2 C. frozen mixed vegetables
1 C. frozen peas
1C frozen corn
8 oz. extra sharp cheddar cheese, shredded
5 T. butter
1/2 C. flour
5-6 C. milk
1 t. garlic powder
1/2 t. pepper
3 double 9" crusts (leave these out for casserole)

1. Pre-heat oven to 350.
   
2. Brown ground beef in very large skillet (or use 2 smaller skillets) when beef is about half-way cooked, add chopped onion. When beef is fully cooked and onions are tender, add thyme and beef bullion. Stir well and remove from heat.
3. Mix all frozen veggies and cheese in a very large mixing bowl. Add ground beef mixture and mix well.
4. In med. saucepan melt butter. Add flour and stir constantly with a whisk. At 2 min, it will look grainy, at 4 min it should look like a liquid again, at about 6 min, it should have a nice brown color and a nutty fragrance.
5. Add milk, 1C at a time WHISKING WELL AFTER EACH ADDITION. Now is the time to remove lumps. Add enough milk to make a 'gravy'. When it looks perfect, add 1/2 C more milk - it will thicken in the oven. Season with garlic and pepper to taste. No salt is needed - the bullion will add plenty.
6. Pour the gravy over the meat and veggies in the large bowl and mix well.
7. There should be about 12 C. of filling. Line a 9" deep dish pie pan with 1 crust, fill with 4 C. of filling and top with a second crust - fix the edge and slit the top as you like. Bake in a 350 oven for about 30 min, or until the crust is golden brown. Remove from oven and allow to set up for about 5 minutes before slicing.
8. For the casserole pour all filling into a greased 9x13 dish (or put 4 cups into a small, greased casserole dish) and bake until hot and bubbly - about 25-30 min.
   
9. Freeze remaining filling in 2-1 qt. freezer bags.